# Taroncino — Claude Design Build Brief **Version 1.0 · June 2026** *Prepared for handover to Claude Design* --- ## 1. Project Overview **Brand:** Taroncino **Product:** Single-estate extra virgin olive oil **Producer:** OPG Tatjana Moscarda, Galizana, Istria, Croatia **Contact:** info@taroncino.com **Site type:** Premium showcase website — NOT an e-commerce store **Launch target:** July 2026 ### Primary objectives - Build trust and demonstrate authenticity - Tell the story of the estate, the family and the production process - Communicate ethical and environmental values - Position the oil as a genuinely premium product - Encourage enquiries, partnerships and stockist interest --- ## 2. Design Direction ### Aesthetic - Premium, natural, contemporary, clean, editorial, photography-led - Inspired by: premium wineries, single-estate coffee producers, artisan food brands - Avoid: supermarket food brands, generic organic product sites, corporate sustainability reports, luxury fashion websites ### Colour palette - Deep forest green: `#1E3A2F` - Mid green: `#2D5A3D` - Pale green / mint: `#EDF4F0` - Warm stone / gold: `#C4A882` - Parchment / off-white: `#F7F4EE` - Near-black text: `#1A1A18` - Mid text: `#4A4A46` - Light text: `#8A8A82` ### Typography - **Display / headings:** Playfair Display (serif) — weights 400 and 500, use italic for pull quotes and chapter numbers - **Body / UI:** Inter (sans-serif) — weights 300, 400, 500 - **Data / chemical figures:** Monospace for all laboratory values ### Design principles - Whitespace does most of the work - Photography-led — images should be full-bleed where possible - Editorial rather than promotional in feel - Data presented visually (animated bars, clean data cards) not as raw tables - No excessive bolding, no bullet lists in body copy — prose throughout - Every page answers one of: who we are / where it comes from / how it is made / why it is different / why the quality is exceptional ### Layout - Fixed navigation bar (parchment background, frosted glass blur) - Full-bleed hero sections - Split 50/50 image + text sections for key content - Clean card grids for data (chemical analysis, farming practices, etc.) - Generous whitespace between all sections --- ## 3. Site Structure & Navigation ``` Homepage ├── Our Oil │ ├── Understanding the Analysis │ ├── The Varieties │ └── How to Use It ├── How We Farm │ ├── Environmental Credentials │ └── The Chiavalon Press ├── The People │ └── Ethics & Fair Pay ├── Our Story └── Enquire ``` **Navigation labels (top nav):** Our Oil · The Varieties · How We Farm · The People · Our Story · Enquire **CTA in nav:** "Enquire" (right-aligned, bordered button) --- ## 4. Brand Voice & Tone - British English throughout (flavour, colour, organise, recognise etc.) - Warm, intelligent, honest, educational, human, quietly confident - Show rather than tell — use evidence, stories and facts - Never: hyperbole, excessive adjectives, marketing jargon, luxury clichés, unsupported claims - The site should feel like the story of a place, its people and its olive oil — not a sales brochure ### Critical language rules - NEVER imply organic certification — use only: "produced using organic methods" / "farmed according to organic principles" / "grown without synthetic pesticides or herbicides" - NEVER use "the Taron" — always "the Taronco" (the field's actual name) - Always refer to the field as "the Taronco" not "the grove" or "the estate" --- ## 5. Page Content --- ### 5.1 HOMEPAGE **Hero section** - Full-bleed landscape image [SHOOT REQUIRED — see image brief] - Eyebrow: `The Taronco · Istria · Single estate · 288 trees` - Headline: `A small field. / An ancient place. / One olive oil.` - Body: `Taroncino is a single-estate extra virgin olive oil from a family field in the heart of Istria — pressed from five olive varieties within hours of picking, and analysed to the highest quality standard.` - CTAs: `Discover the oil` (primary) · `Our story →` (ghost) - Scroll indicator bottom right **Intro strip — place (50/50 split)** - Left: text - Right: image [SHOOT REQUIRED — dry stone walls of the Taronco] - Eyebrow: `The golden triangle` - Headline: `A corner of Istria the Romans knew.` - Body: `The land between Fažana, Vodnjan, Galizana and Bale has been producing olive oil since the Roman occupation of Istria, when this stretch of the peninsula was referred to as the golden triangle — the finest olive-growing ground on the coast. The soil, the climate, the aspect of the land: all of it conspired to make something exceptional here, two thousand years before we started pressing it.` - Body 2: `The Taronco sits in the middle of that triangle. 288 trees, enclosed within ancient dry stone walls, in a field that has belonged to the same family for generations.` - Link: `About the estate →` **Family timeline — dark green background** - Eyebrow: `The family behind the field` - Headline: `Four generations. One field.` - Intro: `The story of Taroncino begins not with an oil, but with a man who loved the land he was born on — and never stopped tending it.` - Timeline entries: | Year | Title | Body | |------|-------|------| | 1920 | The first trees | The earliest olive trees in the Taronco were planted by Danillo Moscarda's father — in the field the family already owned outside Galizana, in what was then Italy. A few rows. A beginning. | | 1980 | Nonno Danillo adds more rows | Born in Galizana when it was still part of Italy, Danillo Moscarda built a successful business importing Italian furniture into what had become Yugoslavia — but he never lost his connection to the soil. Through the 1980s he planted more trees, expanding the field and introducing new varieties to complement the originals. | | 1990 | The blend takes shape | A third phase of planting through the 1990s completed the variety mix — Leccino, Bianchera, Busa, Carbonazza and Frantoio — the five that now make up every bottle of Taroncino. Danillo knew what he wanted from the field, and he was patient enough to build it over decades. | | 2000 | The field is complete | The final trees were planted to bring the Taronco to its full 288. The field Danillo had been building since the 1980s was finished. It had taken twenty years. He knew it would outlast him. | | Today | Tatjana, Dino, Pamela and Denny | The Taronco is now tended by Tatjana and Dino Moscarda, whose family have been rooted in this corner of Istria for generations. Their daughter Pamela, a designer living in London, and son Denny are part of the story too. Taroncino is the name they gave the oil — a small Italian nod to the field that started it all. | **Three pillars section — parchment background** - Eyebrow: `What makes Taroncino different` - Headline: `Three things we will not compromise on.` - Three cards: **One — The people who pick it** Everyone who harvests the Taronco is paid above the EU minimum wage, without exception. The work is skilled and physical. The team comes back year after year, which tells us something about how the harvest is run. Link: `Our ethics →` **Two — The land it comes from** No pesticides, no herbicides, no synthetic fertilisers — ever. The grass grows between the trees. Sheep keep it in check. The field borders are left wild. The Taronco is farmed the way Istrian land has been farmed for centuries. Link: `How we farm →` **Three — The quality of the oil** Pressed within 12 hours of picking at 19–21°C. Independently laboratory tested. Every chemical result on the label, openly. Our 2025 harvest polyphenol count of 626 mg/kg exceeds the EU health claim threshold by more than double. Link: `Understanding the analysis →` **Pull quote — warm stone background** > *"He never saw the trees as an investment. He saw them as something to leave behind."* > — The Moscarda family **Oil feature — dark green background (50/50 split)** - Left: image — use `first-pressing-olive-oil.jpeg` (crop tight on the pour) - Right: text on dark green - Eyebrow: `The 2025 harvest` - Headline: `An oil that carries its credentials openly.` - Body: `Every bottle of Taroncino prints its full laboratory analysis on the label. Not as a marketing claim — as a record. Acidity, peroxide, wax content, UV absorbance, polyphenols: the numbers that tell you exactly what is in the bottle, and what they mean.` - Stat callout: `626 mg/kg polyphenols · EU health claim threshold: 250 mg/kg` - Body 2: `Produced using organic methods. Cold pressed. Hand picked. Independently verified.` - CTA: `Read the full analysis →` (ghost button, white border) **Four-image strip** Full-width, four equal columns, 300px height: 1. `working-in-the-olive-grove.jpeg` 2. `well-worn-olive-picking-gloves.jpeg` 3. [SHOOT REQUIRED — Portrait of Tatjana in the Taronco] 4. [SHOOT REQUIRED — Taroncino bottle with label, natural light] **Enquiry signpost section** - Left: headline + body - Right: three enquiry route cards - Headline: `Stockists, partnerships and private enquiries.` - Body: `Taroncino is a small-batch oil from a single field. Annual production is limited by the 288 trees in the Taronco, and what the season gives us. We work with independent retailers, delicatessens, farm shops, and restaurants who care about provenance as much as we do.` - Cards: Stockist and retail / Restaurant and hospitality / Private and gift enquiries - Each card links to the Enquire page **Footer — dark green** - Brand name: Taroncino - Tagline: Single-estate extra virgin olive oil. Istria, Croatia. Produced by OPG Tatjana Moscarda. - Nav columns: The oil / Contact - Bottom bar: © 2026 OPG Tatjana Moscarda · Taroncino · Galizana, Istria | Produced using organic methods · Not officially certified --- ### 5.2 UNDERSTANDING THE ANALYSIS **Page intro** - Eyebrow: `About our oil` - Headline: `Understanding the analysis` - Intro: `Every bottle of Taroncino carries its full laboratory results on the label — openly, not as a boast, but because we think you deserve to know exactly what you are buying. This page explains what each figure measures, why it matters, and what our results tell you about the oil inside.` - Italic note: *Scanned the QR code on your bottle? Welcome. Everything below was written for you.* **Provenance strip** (background card) - The Taronco: 288 olive trees. A traditional Istrian field named after the area — the Taronco — between Vodnjan, Galizana and Bale. Our name, Taroncino, adds the Italian suffix -ino (meaning little). A little field. 288 trees. - Location: Istria, Croatia. In the area the ancient Romans called the golden triangle — historically considered the finest olive-growing ground on the peninsula. - The family: The family behind Taroncino are part of Istria's Italian-speaking minority. Until the end of the Second World War, this land was part of Italy. The language, the culture, the way of growing things — all of it remained. The oil is produced by OPG Tatjana Moscarda, whose name appears on every label. **Chemical composition — 2025 harvest** *Section label before each metric. Animated horizontal bar showing actual vs maximum permitted.* **Free Acidity — 0.32% (max 0.8%)** Bar fills to 40% of track. Acidity in olive oil has nothing to do with a sharp taste — it measures how many fatty acids have broken free from the oil's natural molecular structure. This breakdown happens when fruit is damaged, left too long after picking, or milled at high temperatures. A lower number means a more intact, fresher oil. The extra virgin threshold is 0.8%; the best oils in the world typically sit between 0.2% and 0.4%. At 0.32%, our oil is firmly in that company. Verdict badge: `Extra virgin: confirmed` **Peroxide Value — 8.5 meq O₂/kg (max 20)** Bar fills to 42.5% of track. Peroxide value measures the early stages of oxidation — what happens when oil begins to react with oxygen in the air. It rises the moment fruit leaves the tree, climbing further with every hour before pressing, and with every degree above ideal milling temperature. At 8.5, our oil sits below half the permitted maximum. That result comes directly from pressing within 12 hours of picking, and milling at a controlled 19–21°C. Verdict badge: `Low oxidation — excellent freshness` **Wax Content — 60.2 mg/kg (max 250 mg/kg)** Bar fills to 24.1% of track. Wax content is one of the tests used to detect adulteration — whether cheaper oils have been blended in. Genuine cold-pressed extra virgin olive oil produces very little wax. A high reading is a red flag. At 60.2 mg/kg, our result is consistent with a pure, single-variety cold press from properly harvested fruit. Verdict badge: `Purity confirmed` **UV Absorbance K232 — 1.967 (max 2.50)** Bar fills to 78.7% of track. K232 measures primary oxidation compounds — the first chemical signals of an oil beginning to degrade. It is particularly sensitive to what happened in the short window between harvest and press. Delays, heat exposure and rough handling all push this number upward. At 1.967, our result reflects careful handling and a rapid journey from tree to mill. Verdict badge: `Within extra virgin threshold` **UV Absorbance K268 — 0.146 (max 0.22)** Bar fills to 66.4% of track. K268 (sometimes written as K270) measures secondary oxidation — the longer-term deterioration that builds up over months in poor storage conditions. Taken alongside K232, the two readings give a complete picture of an oil's condition at every stage of its life. Both low results together confirm an oil that was produced well and has been stored carefully. Verdict badge: `Secondary oxidation minimal` **Polyphenols — 626 mg/kg** Featured callout card (not a bar — this is a highlight). Value displayed large in monospace: `626 mg/kg` Threshold badge: `EU health claim threshold: 250 mg/kg` Body: Polyphenols are the naturally occurring antioxidant compounds found in olive oil. They produce the characteristic peppery finish of a fresh, well-made extra virgin — the slight catch at the back of the throat that confirms the oil is alive rather than inert. At 626 mg/kg, our 2025 harvest exceeds the EU threshold for a recognised health claim more than twice over. That threshold — 250 mg/kg per 20g daily serving — is the level at which the European Food Safety Authority confirms that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. The level we are seeing is the direct result of our variety blend, harvest timing, and cold-pressing method — not something that can be engineered after the fact. Polyphenol content falls over time, which is why freshness matters, and why the harvest date on every bottle is not a formality. Verdict badge (strong): `Exceeds EU health claim threshold ×2.5` **Why the numbers are this good — four cards** 1. Pressed within / 12 hours of picking / Oxidation begins the moment fruit leaves the tree. The shorter the window between harvest and press, the better every figure in the analysis. 2. Milled at / 19–21°C / Cold pressing at controlled temperatures preserves volatile aromatics and slows the breakdown of polyphenols. Heat is the enemy of quality. 3. Harvested by / Hand, every tree / Mechanical harvesting bruises the fruit and triggers oxidation before it even reaches the mill. Hand-picking avoids this entirely — and ensures the pickers are paid fairly for skilled work. 4. Verified by / Independent laboratory / Results are tested by a modern cold-press facility and verified to International Olive Council (IOC) standards. The figures on the label are not estimates. **Footer data strip** Producer: OPG Tatjana Moscarda · Harvest: October 2025 · Location: Vodnjan area, Istria · Varieties: Leccino · Bianchera · Busa · Carbonazza · Frantoio --- ### 5.3 THE VARIETIES **Page intro** - Eyebrow: `The blend` - Headline: `Five varieties. One oil.` - Intro: `Taroncino is pressed from five olive varieties — three native to Istria, two with roots in Tuscany that arrived here generations ago and became thoroughly at home. Each brings something different to the oil. None of them, on their own, would make quite the same thing.` **Five variety entries** (each separated by a divider, with name, origin tag, flavour tags, description and role callout): **Bianchera** · Native Istrian · Istarska Bjelica Tags: Intensely fruity · Green herbs · Artichoke · Pronounced pepper · High polyphenols The backbone of Istrian olive oil. Bianchera — also known as Istarska Bjelica — is an ancient native variety whose large, green fruit yields an oil of considerable character: deep, herbal, with aromas of freshly cut grass, artichoke and green olive. Its bitterness is bold and its peppery finish is long. It also contributes significantly to the oil's polyphenol content, which in part explains our high reading of 626 mg/kg. Bianchera is cold-resistant and well-suited to Istria's coastal climate, which is why it has grown here for centuries. Role: Its role in Taroncino: intensity, structure, polyphenols, and the characteristic Istrian pepper. **Busa** · Native Istrian · Buža Tags: Smooth · Green apple · Almonds · Fresh grass · Well-rounded Where Bianchera pushes, Busa balances. This traditional Istrian variety produces a golden-green oil with a noticeably smoother, more rounded character — delicate fruity aromas of green apple and fresh almond, with a gentler bitterness. It is prized precisely for its ability to soften a blend without flattening it, adding a kind of quiet harmony that holds the other varieties together. Busa is self-sterile, meaning it depends on neighbouring trees — often Frantoio or Leccino — to pollinate. The field has both. Role: Its role in Taroncino: smoothness, balance, and the fresh almond note in the finish. **Carbonazza** · Native Istrian · Karbonaca Tags: Native Istrian · Rare · Piquant Carbonazza — or Karbonaca in Croatian — is among the lesser-documented of the Istrian native varieties, and one of the rarer inclusions even in local blends. It is a variety in recovery: for decades, as the Italian population left Istria after the war and agriculture contracted, many of these old trees were abandoned or grubbed out. The revival of traditional Istrian olive farming has brought Carbonazza back, and producers working with the ancient native varieties — as we do — are among those keeping it in cultivation. Its contribution to a blend is piquancy and distinctly local character. Role: Its role in Taroncino: a thread of genuine Istrian identity that cannot be replicated elsewhere. **Leccino** · Tuscan origin · Naturalised in Istria Tags: Mild fruity · Delicate bitterness · Grassy · Versatile · High yield Originally from Tuscany, Leccino arrived in Istria with the Italian community and has been growing here long enough to feel entirely at home. It produces an oil that is mild, fruity and grassy — less aggressive than the native varieties, with a gentler bitterness that makes it the most approachable component of the blend. Leccino is also one of the more generous-yielding varieties, and it ripens in mid-October, which aligns well with the harvest timing of the rest of the field. It is not self-pollinating — it needs a partner, which is partly why it grows well alongside Frantoio. Role: Its role in Taroncino: approachability, mild fruitiness, and structural generosity. **Frantoio** · Tuscan origin · Naturalised in Istria Tags: Fruity · Grassy · Green almonds · Bold finish · Pollinator Frantoio is the other Tuscan in the field, and in many respects the assertive one. Its oil is fruity and bold, with aromas of fresh grass and green almonds and an aftertaste that lingers with more intensity than Leccino. In Tuscany, Frantoio is often the dominant variety in a blend; here it plays a supporting role, adding depth and a longer finish without overwhelming the Istrian character of the oil. Frantoio is also a natural pollinator — including for Leccino and Busa — making it practically important to the field, not just flavourfully. Role: Its role in Taroncino: depth, bold finish, and pollination of the varieties that depend on it. **What the blend produces** (summary card) The combination of three native Istrian varieties and two naturalised Tuscan ones is not accidental — it reflects both the history of this particular piece of land and a practical understanding of how these trees work together. The Istrian varieties give the oil its identity: intensity, genuine pepper, local terroir. The Tuscan varieties bring balance, fruitiness and yield. The result is an oil that is distinctly Istrian in character but complex enough to reward attention. Six-card flavour grid: - Fruitiness: Medium-high - Bitterness: Present, balanced - Pepper / Piquancy: Pronounced finish - Primary aromas: Grass, artichoke, green almond - Character: Distinctly Istrian - Complexity: High **Provenance note** (bordered box) Three of these five varieties — Bianchera, Busa and Carbonazza — are indigenous to Istria. They exist almost nowhere else in the world in any commercial quantity. When you taste the pepper and the herbal depth in Taroncino, you are tasting something that is genuinely of this place. It cannot be approximated with varieties from Spain, Greece or even mainland Italy. That is what single-estate, single-region production actually means. --- ### 5.4 HOW TO USE IT **Page intro** - Eyebrow: `Using the oil` - Headline: `How to get the most from Taroncino` - Intro: `An oil with a polyphenol count of 626 mg/kg and a complex five-variety character deserves to be used thoughtfully. Not preciously — this is food, and it is made to be eaten — but in a way that lets it do what it does best.` **Flavour profile — four cards** 1. First impression / Fresh, grassy, herbal / The Bianchera and Busa varieties open with clean green aromas — cut grass, fresh artichoke, a hint of green almond. Bright and immediate. 2. The middle / Balanced, rounded, complex / Where the five-variety blend earns its keep. The Leccino and Frantoio soften and broaden the Istrian intensity into something genuinely versatile. 3. The finish / A long, clean pepper / The characteristic Bianchera pepper — a gentle heat at the back of the throat that signals high polyphenols and confirms the oil is alive. It lingers, then clears. 4. Overall character / Sophisticated and versatile / Intense enough to stand up to bold food; balanced enough not to dominate. The blend was built for exactly this — an oil that works as hard in a simple dressing as it does alongside the finest Istrian seafood. **The Moscarda rotation** (bordered feature card) Label: The Moscarda rotation Title: New season raw. Last season for cooking. Always. In the Moscarda household, the harvest year determines how the oil is used. This is not a rule invented for the website — it is how Istrian families have always treated good olive oil, and it is rooted in a simple truth: heat destroys polyphenols and volatile aromatics. To cook with your best new-season oil is to waste what makes it exceptional. The new harvest oil — vibrant, high in polyphenols, at the peak of its character — is reserved entirely for raw use. Only once the following harvest arrives does it move to the pan. The previous year's oil, still excellent by most standards, becomes the cooking oil. And so the rotation continues, year after year. Two cards: - New season oil — raw only / Dressings, dipping, finishing, sauces / Used at its peak. Full polyphenol content intact. Every volatile aromatic compound preserved. This is the oil at its best — treat it accordingly. - Previous season oil — for cooking / Sautéing, roasting, gentle frying / Still a superior cooking oil by any measure. The polyphenols have begun to settle, the aromatics have softened — but the character and quality remain well above most supermarket alternatives. **Three dish entries:** **One — Fresh bread and oil** · The simplest thing. The most honest test. A good olive oil needs nothing but fresh bread to prove itself. Tear rather than slice — the uneven surface picks up more oil. Pour generously. The grassy herbal opening, the rounded middle, the slow pepper at the finish: this is where you taste the field, the varieties and the season in sequence, with nothing in the way. If you want to understand what makes Taroncino different from a supermarket bottle, this is how you find out. **Two — Salsa verde istriana** · The classic Istrian green sauce — the natural partner to seafood from this coast. Istria produces some of the finest seafood in the Adriatic — grilled fish, octopus, squid, langoustine — and this simple sauce is the condiment the local kitchen reaches for every time. It is made in minutes, requires no cooking, and relies entirely on the quality of its ingredients. Which is precisely why the oil matters. Recipe card — The family recipe / Salsa verde — as made at the Taronco harvest lunch: - A large handful of fresh flat-leaf parsley, very finely chopped - 2–3 cloves of fresh garlic, crushed to a paste with a pinch of coarse salt - Juice of half a fresh local lemon (optional — the family sometimes omits it) - Taroncino extra virgin olive oil — enough to bring it together into a loose, vibrant sauce Method: Combine the parsley and garlic paste. Add the lemon juice if using. Pour the oil in gradually, stirring until the sauce holds together but remains fluid. It should be bright green, aromatic and immediate. Serve at room temperature alongside anything from the grill. Note: The oil is not a background ingredient here — it is half the sauce. The herbal character of the Bianchera and Busa varieties reinforces the parsley rather than competing with it. The pepper finish cuts through the richness of grilled fish in exactly the right way. *The same oil that goes into the bottle goes onto the lunch table.* **Three — Scampi crudo** · Fresh raw langoustine. The oil as the point of the dish. This is perhaps the purest expression of what Taroncino is for. Fresh langoustine — scampi, in the local tongue — peeled and served raw, with nothing more than a pinch of salt, a grating of Istrian lemon zest, and a generous pour of new-season oil. No heat. No sauce. No distraction. The oil does not dress the langoustine. It elevates it — the grassy, herbal top notes opening alongside the clean sweetness of the raw shellfish, the pepper arriving at the finish just as the langoustine's natural richness settles. The lemon zest bridges the two. It is a dish of four ingredients, and the oil is arguably the most important of them. Note: Scampi crudo is a dish built on the quality of its sourcing. The langoustine must be fresh from the boat. The lemon must be local. And the oil must be worth the simplicity it demands. **Storage — three cards** 1. At the estate / Stainless steel vats, temperature controlled / After pressing, the oil is transferred to large stainless steel storage vats — completely opaque and UV-proof — held at a constant low temperature. No light reaches it. No warmth degrades it. 2. In the bottle / Black glass — maximum UV protection / Every bottle of Taroncino is filled in black glass — the most effective UV barrier available for a bottled oil, and a deliberate choice. Clear or green glass bottles look elegant on a shelf. Black glass protects what is inside. We chose the latter. 3. In your kitchen / Away from light and heat. Not the windowsill. / Store in a cool, dark cupboard away from the hob. Once opened, use within a few months — not because it will become unsafe, but because the character that makes it exceptional will slowly fade. --- ### 5.5 ENVIRONMENTAL — HOW WE FARM **Page intro** - Eyebrow: `How we farm` - Headline: `The land comes first` - Intro: `We do not farm the Taronco according to organic certification standards. We farm it according to our own conscience, which in practice means the same thing — and sometimes goes further. Every decision about how we manage the soil, the grass, the trees and the wider field is made with the long-term health of the land in mind, not short-term yield.` **Certification note** (background card) Label: A note on certification Title: Grown using organic methods. Not officially certified. Organic certification is a process that takes time and money — neither of which changes how we actually farm. We use no synthetic pesticides, herbicides or chemical fertilisers. We never have. We mention this not to dismiss certification, which serves a genuine purpose, but to be honest: the absence of a logo on our label does not mean the absence of organic practice. It means we chose to spend that money on the quality of the press instead. **Four farming practice entries:** **One — No chemicals. Ever.** The Taronco has never been treated with synthetic pesticides, herbicides or chemical fertilisers. The olive trees here are managed entirely through physical and biological means — pruning, natural feeding, and allowing the ecosystem of the field to do the work that chemicals would otherwise do. This is not a recent conversion or a marketing position. It is simply how this land has always been managed. **Two — Manure, not chemicals.** Once a year, we spread cow and horse manure around the base of each of the 288 trees. It is slow, labour-intensive work — and the most effective, natural way to return nutrients to the soil. The manure feeds the microbiome beneath the trees, improves soil structure over time, and builds the kind of long-term fertility that synthetic fertilisers deplete rather than build. It also smells considerably worse for a few days, which is a reasonable price to pay. **Three — The grass stays. The sheep help.** For decades, the conventional wisdom in olive growing was to plough the earth between trees — clearing competing vegetation to give the olives unfettered access to soil nutrients. That wisdom has since been thoroughly challenged by modern agricultural research, and we never followed it in the first place. We deliberately encourage grass and low vegetation to grow between the trees throughout the year. It is kept in check not by machinery or herbicide but by occasional sheep grazing — a form of land management that is genuinely ancient in Istria, and genuinely effective. The benefits are well documented: a living vegetation layer dramatically improves the soil's ability to retain moisture during the dry summer months, reduces erosion, supports soil biology, and creates habitat for the insects and organisms that keep the ecosystem in balance. The trees are not competing with the grass. They are part of the same system. Callout: Multiple peer-reviewed studies now confirm that biodiversity between olive rows improves overall tree health, fruit quality and long-term soil fertility — the opposite of what the ploughing orthodoxy assumed. **Four — The borders are wild.** The edges of the Taronco — the land immediately inside and around the ancient dry stone walls — are left entirely unmanaged. Wildflowers, grasses and native plants grow freely along the field boundaries, providing habitat for pollinators and beneficial insects, and creating the kind of transitional ecological zone that intensively managed land destroys. The walls themselves, built without mortar over centuries, support their own microhabitats in the gaps between the stones. The Taronco is enclosed not just physically but ecologically — a contained, self-supporting system. **Zero waste at Chiavalon** (bordered card) The pressing of olives produces more than oil. The remaining pulp — known as pomace — contains water, skin, pulp fibre and the olive stone. At most small facilities, this becomes waste. At the Chiavalon press, where we bring our harvest, it becomes something else entirely. Three waste cards: 1. Pulp fibre / Composted and returned to the land / Organic fertiliser, closing the loop between press and grove. 2. Olive stone / Used as biofuel / Separated from the pulp and burned as a clean, local energy source — the olive equivalent of wood pellets. 3. Filter waste / Upcycled as fire starters / The oil-soaked cellulose filters from the press become natural firelighters for barbecues and fireplaces. **Summary — six cards** - Pesticides used: None. Not ever. - Fertiliser: Cow and horse manure, annually - Grass management: Sheep grazing and occasional cutting - Field borders: Left wild for pollinators and biodiversity - Press waste: Zero to landfill via Chiavalon - Certification: Organic methods. Not officially certified. --- ### 5.6 THE CHIAVALON PRESS **Page intro** - Eyebrow: `Where the oil is made` - Headline: `The press that makes the difference` - Intro para 1: Cold pressing is a term that appears on a great many olive oil labels. What it means in practice depends entirely on where and how the pressing happens. Not all cold presses are equal — and the facility, the equipment, the person running it and the care taken at every stage all show up, eventually, in the chemistry of the oil. - Intro para 2: We bring our harvest to Chiavalon. It is the finest cold-press facility in the region, and one of the most technically advanced in Istria. It is not the cheapest option available to a small producer. It is, without question, the right one. **The facility (50/50 split)** - Left: image — `chiavalon-olive-press-01.jpeg` (sunny exterior) - Right: Title: Six years in the making. / The Chiavalon press outside Vodnjan took six years to design and build. The architecture is deliberately striking — a contemporary structure set among olive groves, built for purpose rather than appearance, though it manages both. For most of the year it is a calm, unhurried space: a working press, a tasting room, a shop where Chiavalon's own celebrated oils are available to try and buy. For three to four weeks each October, it becomes something else entirely. **Six tech spec cards:** 1. Equipment / Mori TEM — among the world's most respected olive mill manufacturers / Italian-engineered precision pressing equipment, chosen for both quality output and minimal oxidation during the milling process. 2. Press temperature / 19–21°C — controlled throughout / Temperature is monitored and maintained at every stage of pressing. Even small deviations upward accelerate oxidation and polyphenol loss. 3. Storage / Inert gas atmosphere, 16°C / After pressing, oil is held in controlled-atmosphere stainless steel tanks blanketed with inert gas — eliminating oxygen contact entirely. 4. Waste / Zero to landfill / Pomace to organic fertiliser. Olive stone to biofuel. Press filter waste to natural fire starters. Every by-product of the press has a second life. 5. Analysis / Full laboratory results per batch / Every producer who presses at Chiavalon receives a complete chemical analysis of their oil. The figures on our label come from this report. 6. Chiavalon's own oil / Among Istria's most awarded producers / Chiavalon produces its own single-estate extra virgin olive oils to international acclaim. The facility we use for Taroncino is the same one that produces some of the finest oil in the region. That context matters. **Pressing night** (featured bordered section) Label: End of a long day Title: The moment the harvest becomes oil. The harvest day begins before dawn with nets laid out across the Taronco. By the time the last olive is boxed, the cassettes cleaned, the van loaded and the short drive to Vodnjan made, it is usually late. The pickers are tired in the specific way that comes from a day of sustained physical work outdoors — satisfied and exhausted in equal measure. What greets you at Chiavalon on pressing night is not what you might expect from a precision technical facility. You hear it before you see it — music, loud and energising, from a sound system that takes its job seriously. Sometimes local musicians supplement it. The doors of the press are open. Inside, it is warm and bright and busy with small producers from across the region, all arriving with the same thing: the day's harvest, crates of olives representing months of anticipation and hours of backbreaking work. At the centre of it is Tedi Chiavalon — always present, always welcoming, moving between producers with a kind of unhurried calm that is remarkable given the organised chaos around him. He congratulates everyone, helps unload, ensures the olives are correctly logged and sequenced, answers questions about the previous year's results, and makes absolutely certain that everyone has a drink in hand before they think about leaving. The free bar — local wines, spirits, and a self-serve tap of ice-cold beer — is not an afterthought. After a day of lifting 25-kilogram cassettes from blowing machines to vans to 1,000-kilogram press crates, a cold beer poured by your own hand is one of the finer things available to a human being. It tastes, quite simply, extraordinary. Italic callout: *"Frenetic, wonderfully chaotic and above all, just really friendly, inclusive local fun. It makes a little social highlight at the end of a very long day. And makes you forget for a minute that you need to get up and do it all again tomorrow."* Four detail cards: - The music: Loud, energising — sometimes live - The bar: Local wine, spirits, self-serve cold beer tap - The atmosphere: Inclusive, chaotic, genuinely joyful - The result: Your oil, pressed that night, analysis by morning **Tedi Chiavalon** (background card) Label: The person behind the press Title: Tedi Chiavalon. Tedi Chiavalon has built something that goes considerably beyond a commercial pressing facility — a place where small producers are treated with the same seriousness as large ones, where the quality of your oil matters to him personally, and where the end of a gruelling harvest day is met with warmth, generosity and a cold drink rather than a ticket number and a waiting room. He is also, it should be said, one of Istria's finest olive oil producers in his own right. His own oils are available at the Chiavalon shop and tasting bar, and are worth your time. The standard he holds his own production to is the same standard the facility holds everyone else's to. That is not a coincidence. **Pull quote:** > *"We pay considerably more to press at Chiavalon than we would at a local alternative. The chemical analysis on our label is a direct result of that decision. We would make it again without hesitation."* > — Taroncino **Why it matters — two cards** 1. What cheaper pressing costs you / Higher oxidation. Less precision. No analysis. / Smaller local presses vary enormously in temperature control, equipment condition and processing speed. The difference between a well-controlled 20°C press and an uncontrolled one running warmer shows up directly in the acidity, peroxide and polyphenol readings. Our 626 mg/kg polyphenol count is partly the result of the varieties and the harvest timing — and partly the result of where and how they were pressed. 2. What Chiavalon gives us / Precision, consistency, transparency. / Controlled temperature throughout. Inert gas storage. Full laboratory analysis per batch. And the assurance that the people processing our harvest care about the outcome as much as we do. The numbers on the label are the evidence. The pressing night is the memory. --- ### 5.7 THE PEOPLE — ETHICS & FAIR PAY **Page intro** - Eyebrow: `How we work` - Headline: `The people behind the oil` - Intro: The olive oil industry has a labour problem. In large-scale production across the Mediterranean, the people who pick the fruit are often among the most poorly paid and least visible participants in the supply chain. We think about this. We think it matters. And we do something about it — not because it makes good copy, but because it is the only way we are willing to operate. **Fair pay principle** Label: The principle Title: Above minimum wage. Without exception. Every person who works the Taronco harvest is paid above the EU minimum wage. This is not a target or an aspiration — it is a fixed condition of working with us, applied to every picker, every year, without exception. The work is skilled, physical and time-critical. The people doing it deserve to be compensated accordingly. Callout: The olive oil on your label carries its chemical analysis openly. We think it should also carry its labour standard openly. "Picked by hand, by workers paid above minimum wage" is on every bottle because it is true, and because we believe you have a right to know it. **Who picks our olives** Label: Word of mouth Title: A community that comes back. We find most of our day workers the way that things have always been found in small communities — through word of mouth. People who have worked the harvest before tell people they know. A team builds over time. There is no agency, no contractor, no intermediary taking a cut. Just people who know the work, know the family, and choose to come back. **Local workers first** (background card) Label: Local workers first Title: We prioritise Croatian workers — when we can get them. Our preference is always to work with local Croatian pickers from the surrounding area. The difficulty is timing. The olive harvest falls in October, right at the end of Istria's tourist season — and the local workforce has spent the previous four months working flat out in hotels, restaurants, boats and bars to keep one of Croatia's most visited regions running. By the time the olives are ready, most of them are taking a thoroughly well-earned rest, and we would not presume to begrudge them that. When local workers are available and willing, we are always glad to have them. When they are not, we understand entirely. **The Galizana connection** (bordered card) Label: The Galizana connection Title: Workers from Nepal, Bangladesh, Indonesia and the Philippines — choosing to be here. Just outside Galizana, a short distance from the Taronco, there is a small industrial area with manufacturing facilities employing migrant workers — largely from Nepal, Bangladesh, Indonesia and the Philippines. These workers are here legally, housed in decent accommodation nearby, and treated well by their employers. They earn the legal minimum wage for their factory work, which is a fair wage by Croatian standards. During harvest — a week to ten days each October — some of them quietly take a few days of leave to come and work with us instead. The reasons are not hard to understand. It is hard physical work, but it is outdoors, in one of the most beautiful working landscapes in Istria, with a team that is genuinely good company. Tatjana cooks lunch every day — proper Istrian food, made from scratch. There are cold beers at the end of the day. And the day rate is meaningfully higher than minimum wage. Nobody is recruiting vulnerable people or exploiting a power imbalance. These are workers with stable employment who are choosing, for a few days a year, to do something different — because the conditions are better, the pay is better, and the work, despite being harder on the body, feels different when you are doing it in an olive grove in October sunshine. Callout: We are proud that people want to come back. We think that says something about how the harvest is run. The same oil that goes into the bottle goes onto the lunch table. **Harvest day — six cards** Title: What a harvest day looks like Intro: The harvest runs for roughly a week to ten days each October, depending on the season. It is unhurried in the mornings and purposeful through the day. The pace is set by the trees, not a production target. 1. Start / Relaxed morning / No predawn starts. The day begins when the light is right and the dew has lifted. 2. Midday / Lunch by Tatjana / Home-cooked Istrian food, made fresh each day. Eaten together, in the grove, among the trees. 3. End of day / Cold beers / The harvest ends with the light. Cold beers are provided. This part is non-negotiable. 4. Pay / Above EU minimum wage / Every picker, every day, without exception. 5. Team / Local and migrant, returning workers / No agencies. People who know the work and come back because they want to. 6. Destination / The press, same day / What the team picks is at Chiavalon within hours. The care in the field continues all the way to the mill. **Label statement** (pull quote style, bordered top and bottom) > *"Picked by hand, by workers paid above minimum wage."* > — printed on every bottle of Taroncino, 2025 harvest Final paragraph: That line is on the label because space on a bottle is limited and those words carry the most weight. It is a commitment, not a claim. The people who picked your oil were paid fairly for skilled work. We think that is worth saying plainly, and worth remembering when you open the bottle. **Summary — six cards** - Pay standard: Above EU minimum wage, every worker - Recruitment: Word of mouth, returning team - Harvest duration: 7–10 days, October - Lunch: Home-cooked Istrian food, daily - Workers: Local Croatian and migrant, all by choice - Method: Entirely by hand --- ### 5.8 OUR STORY **Page header** - Eyebrow: `Our story` - Headline: `A field in Istria. A family who never left. An oil that carries both.` - Intro: This is not the story of a business that decided to make olive oil. It is the story of a family and a piece of land, and the oil is what happens when the two have been tended with care across four generations. We tell it because we think it matters — and because the oil makes more sense when you know where it comes from. **Chapter One — A man born in Italy, who never really left.** Danillo Moscarda was born in Galizana — a small village in what was then Italy, in the part of the Istrian peninsula that would later become Yugoslavia, then Croatia. The borders moved. Danillo did not. He grew up as part of Istria's Italian-speaking minority — a community whose identity, language and culture had been rooted in this land for generations, and which a change of border could not simply erase. He spoke Italian, thought in Italian, and maintained a connection to the wider Italian world that would eventually become the foundation of his livelihood. When Yugoslavia's communist economy created scarcity of certain goods, Danillo saw an opportunity: he built a successful business importing Italian furniture into a country that could not easily get it any other way. He was entrepreneurial, resourceful, funny about it — the kind of man who could find the light side of living under a regime that preferred you didn't. But for all his commercial instincts, what Danillo returned to, always, was the land. The family already owned a field outside Galizana — a patch of Istrian earth called the Taronco, in the area between Vodnjan, Galizana and Bale that the ancient Romans had called the golden triangle, the finest olive-growing ground on the peninsula. There were a few olive trees in it, planted by his own father in 1920. Danillo looked at that field and saw something worth finishing. [IMAGE: Portrait of Tatjana in the Taronco — SHOOT REQUIRED] **Chapter Two — Four decades of planting.** Through the 1980s, Danillo added new rows of trees to the Taronco. Through the 1990s he added more, completing the blend of varieties — Bianchera, Busa and Carbonazza from the Istrian native stock, Leccino and Frantoio brought over from Tuscany by the Italian community generations earlier and thoroughly at home by now. In 2000, the final trees went in. The field was complete. 288 trees, enclosed within ancient dry stone walls, producing the five-variety blend that fills every bottle of Taroncino today. It had taken twenty years to finish what his father started in 1920. Danillo knew it would take longer still to reach its full potential. He planted anyway. That is the kind of man he was. **Pull quote:** > *"He never saw the trees as an investment. He saw them as something to leave behind."* > — The Moscarda family **Chapter Three — The family who tend it now.** Danillo's son Edino — Dino — was born and raised in Galizana, as rooted in this corner of Istria as his father before him. He married Tatjana, who came from Pula, the historic city at the tip of the peninsula. They had two children: Pamela and Denny. The family is, in every sense, of this place. It is Tatjana who tends the Taronco today — managing the trees through the year, organising the harvest each October, cooking for the team every day it runs, and ensuring that the care Danillo gave the field across four decades of planting is matched by the care given to what it produces. Her name is on every bottle. That is not a formality. **Family — four cards** 1. Tatjana Moscarda / Producer · OPG Tatjana Moscarda / Tends the Taronco through the year. Organises the harvest. Cooks for the team every day of picking. Her instinct for the land and the oil is the reason Taroncino exists in the form it does. 2. Dino Moscarda / Galizana, Istria / Born in the same village as his father. Deeply rooted in Istria and the golden triangle. His family's connection to this land spans generations and shows no sign of diminishing. 3. Pamela Moscarda / Designer · London / Tatjana and Dino's daughter. Grew up in Istria, has lived and worked in London as a UX designer for twelve years. Comes home every October. The distance, if anything, has sharpened her appreciation of what the family has built. 4. Denny Moscarda / Istria / Pamela's brother, part of the harvest team each year. The next generation of a family that has tended this land continuously since before the borders around it were drawn. **Chapter Four — London, Istria, and the oil in between.** Pamela has lived in London for twelve years. I am Sam — also a designer, also based in London, and the reason this website exists. We met the way people meet in cities, through work and friends and the ordinary accidents of urban life. What I did not expect, when I met her, was to also meet a field in Istria. The first time I came to the harvest, I came as a partner trying to be useful. What I found was something I did not have a simple frame for — a community of people who had been doing the same thing, in the same place, with the same care, for longer than I could easily imagine. The land, the trees, the walls, the ritual of the picking and the pressing and the pressing night at Chiavalon — all of it felt ancient and immediate at the same time. I understood, fairly quickly, why Pamela comes home every October. Taroncino is the family's oil. The website is my way of making sure the world outside Istria understands what it is. It seemed important that a brand built entirely on provenance, transparency and quality should have a story that was told with the same honesty. I hope we have managed that. Callout: The oil on the label is Tatjana's work. The label itself, and everything on this site, is ours — built in London, rooted in Galizana, connected by an olive grove that Nonno Danillo spent twenty years completing. **The name — Taroncino** (bordered breakdown card) The field the family has farmed for generations has its own name — the Taronco. It is what this particular patch of land between Vodnjan, Galizana and Bale has always been called, locally and specifically, in the way that Istrian land tends to carry its own identity. When it came to naming the oil, the choice was straightforward: it should be named after the place it comes from. The family gave it an Italian twist — adding the suffix *-ino*, the Italian diminutive, which softens and affectionates. Taroncino: a little Taronco. A small field with its own name, its own walls, its own 288 trees, and its own oil. It felt right, in a family that has always kept one foot in the Italian culture of this peninsula, to give the oil a name that reflected that. Three-part name breakdown: - The place / Taronco / The local name for the area of land where the family field sits. Specific, hyper-local, Istrian. - The Italian touch / -ino / The Italian diminutive suffix. Affectionate, softening — and a quiet nod to the culture the family has always carried with them. - The result / Taroncino / A name that is both place and identity. Rooted in Istria, inflected with Italy, made by a family that has always been both. **Closing statement** (background card) Title: Why we tell the story this way. There is a version of Taroncino that could have been presented as a premium product with tasteful photography and careful marketing language. We chose not to do that — not because we don't care about how it looks, but because the story is genuinely better than anything we could invent. A field with a name. A man who planted trees across four decades for grandchildren and great-grandchildren he may not have known he'd have. A family rooted in a corner of Istria that has been producing exceptional olive oil since the Romans were paying attention. An oil that prints its laboratory results on the label because it has nothing to hide. Taroncino is a small-batch oil from a small field. The 288 trees give us what they give us each year, and we bottle it honestly and sell it to people who care what they are buying. That is the whole of it. We think it is enough. Sign-off: *— Sam & Pamela, London · Tatjana & Dino, Galizana* --- ### 5.9 ENQUIRE **Page intro** - Eyebrow: `Get in touch` - Headline: `Every bottle starts with a conversation.` - Intro para 1: Taroncino is produced in small quantities from a single field of 288 trees. We are not a large operation and we do not try to be. What we are is genuinely interested in working with people who care about what they stock, serve and eat — and in making sure the oil reaches them in the best possible condition. - Intro para 2: If something on this site has made you want to know more, we would like to hear from you. **Availability banner** (green dot indicator) Title: Annual harvest. Limited availability. When it's gone, it's gone. Body: Taroncino is produced once a year, in October, from whatever the season gives us. The 288 trees in the Taronco set the upper limit of production — there is no second pressing, no reserve stock from other estates, no blending to increase volume. Each year's harvest sells out. If you are interested in stocking or ordering Taroncino, we would encourage you not to leave it too long. **Three enquiry routes:** **One — Stockists and retail** We work with independent food retailers, farm shops, delicatessens and specialist food stores who understand provenance and want to offer their customers something genuinely different. Taroncino is not a supermarket product, and we have no plans to make it one. If you are the kind of shop that tells the story of what it sells, we would like to talk. Tags: Independent retailers · Farm shops · Delicatessens · Specialist food stores Note: [Minimum order quantities and wholesale pricing — placeholder, to be confirmed before launch] CTA: mailto:info@taroncino.com?subject=Stockist enquiry → Get in touch → Footer note: Please include your shop name, location and a brief description of what you stock in your initial email. **Two — Restaurants and hospitality** A single-estate Istrian olive oil with a full provenance story and published laboratory analysis is, we think, a compelling thing to put on a restaurant table. Whether as a finishing oil in the kitchen, a table oil with bread, or an ingredient called out on a menu, Taroncino gives front-of-house staff something genuinely interesting to talk about. We work with restaurants and chefs who share that view. Tags: Restaurants · Hotels · Chefs · Hospitality groups Note: Trade pricing and volume arrangements on request. CTA: mailto:info@taroncino.com?subject=Restaurant enquiry → Get in touch → Footer note: Tell us about your restaurant and how you are thinking of using the oil. **Three — Private and gift orders** For personal orders, gifts and special occasions. Taroncino makes a considered gift for anyone who cares about food — the black glass bottle, the label with its full analysis, and the story behind it do most of the work. Tags: Private orders · Corporate gifting · Special occasions Note: [Pricing and availability — placeholder, to be confirmed before launch] CTA: mailto:info@taroncino.com?subject=Private order enquiry → Get in touch → Footer note: Please include the quantity you have in mind and your delivery address. **Shipping — three cards + UK note** - Europe: Available · rates on request - United States: Available · rates on request - Australia: Available · rates on request UK note: We are currently unable to ship to the United Kingdom. Post-Brexit import regulations have made it financially unviable to do so — a situation we find as frustrating as you might, given that two of the people behind Taroncino live in London. We hope this changes. Until it does, UK-based customers are warmly encouraged to visit us in Istria, or to order through a European address. **Visit / tasting space** Tag: Now open — July 2026 Title: Come and find us in Galizana. We have recently opened a small shop and tasting space at the family home, where you can taste the current harvest, see the Taronco and meet Tatjana. If you are visiting Istria — whether as a prospective stockist, a curious food lover or simply someone who found their way to this site and wants to try the oil where it is made — you are very welcome. All we ask is a little notice so we can make sure we are there to receive you properly. Galizana sits in the heart of the golden triangle, a short drive from Vodnjan, Fažana and Pula. It is worth the detour. Detail cards: - Location: Galizana, Vodnjan area, Istria - What's here: Shop, tasting space, the Taronco - Notice required: Please give us at least 24 hours - To arrange a visit: info@taroncino.com **What to expect — three cards** 1. Response time / 24–48 hours / We are a small family operation. We read every enquiry personally and respond thoughtfully. We ask for a little patience in return. 2. What we will send you / A real reply, not a form response / No automated acknowledgements, no sales funnels. Someone who knows the oil, the field and the family will write back to you directly. 3. What we ask of you / A little context / The more you tell us about what you are looking for, the more useful our response will be. We are not filling out a form either. **Contact strip** Email: info@taroncino.com Note: We aim to respond within 24–48 hours. CTA button: Send an email → --- ## 6. Image Inventory ### Available now (use these) | Filename | Best use | Notes | |----------|----------|-------| | first-pressing-olive-oil.jpeg | **HERO image for quality/analysis section. Oil feature on homepage.** | Crop tight on the pour. Single most striking image in the set. | | well-worn-olive-picking-gloves.jpeg | **HERO for ethics section** | Already excellently composed. Use full-bleed. | | days-harvest-ready-for-transport.jpeg | **HERO for Chiavalon page** | Night harvest — powerful urgency image. Slight lens flare top-left. | | olives-ready-for-transport.jpg | Varieties section, homepage strip | Red crate, mixed green and black olives. Interesting stone feature in background. | | olives-at-the-press-2.jpeg | Quality / pressing section | Strong process image — olives in receiving hopper. Use over olives-at-the-press.jpeg | | olives-at-the-press.jpeg | Gallery / secondary | Use as alternative if needed. olives-at-the-press-2 is stronger. | | Olive-trees-Taronco.jpeg | Homepage hero (interim) / environmental section | Looking up through branches into blue sky. Atmospheric texture. | | working-in-the-olive-grove.jpeg | Homepage four-image strip / Our Story | Best wide view of the Taronco in use. Walking figure adds human scale. | | chiavalon-olive-press-01.jpeg | Chiavalon press page — facility section | Sunny exterior. Use over chiavalon-olive-press-02. | | cleaning-olive-nets-Taronco.jpeg | Ethics section | People + dog resting in dappled light. Warm and human. | | cleaning-olive-nets-with-helpers.jpeg | Ethics section / social | Two women, two dogs on nets. Very human and charming. | | supervisor-at-the-olive-grove.jpeg | Ethics section — wide team shot | Dog in foreground, full team visible across the Taronco behind. | | Lunch-in-olive-grove.jpeg | Ethics section | Workers at lunch under the olives. Slightly cluttered foreground but authenticity is the point. | | lunch-at-the-olive-grove.jpeg | Ethics / food culture / How to Use | Peka and stew on harvest crates. Rich, evocative, top-down. | | hand-picking-olives-in-the-tree.jpg | Ethics / process section | Picker in the tree. Slightly soft — use smaller or alongside gloves image. | ### Do NOT use | Filename | Reason | |----------|--------| | dry-wall-stone-croatia-.jpg | Confirmed NOT the Taronco. Dalmatian hinterland wall. Do not use on any page. | | chiavalon-olive-press-02.jpeg | Overcast, cluttered with equipment. Use chiavalon-olive-press-01 instead. | ### Required — June 2026 shoot | Priority | Subject | Spec | |----------|---------|------| | 1 | **Taronco dry stone walls** | Warm afternoon light on Istrian limestone. Low angle along the wall. Olive trees visible above. Homepage, Our Story, environmental pages all need this. | | 2 | **Wide establishing shot — the Taronco** | Full field, 288 trees, wall perimeter visible. Slightly elevated if possible. Morning light. | | 3 | **Portrait of Tatjana** | In the Taronco, near the oldest trees. Relaxed, natural, not posed. Most important portrait on the site. | | 4 | **The Taroncino bottle** | Black glass bottle with label, natural outdoor light. On stone, grass or wood. Label clearly legible. Multiple setups. | | 5 | **The new shop / tasting space** | Interior of the family home tasting space. Natural light. Bottles on display. | | 6 | **Tatjana and Dino together** | Candid preferred over posed. In the Taronco or at the family home. | | 7 | **Ancient tree trunks** | Close detail of the 1920 or 1980s trees. Gnarled bark, age, scale. | | 8 | **Oil in use / food context** | Oil poured over fresh bread, salad, or scampi crudo. Natural light, Istrian setting. | | 9 | **Fabio at work** | Fabio laying nets, operating the electric harvesting pole, or working on the equipment. Action shots preferred. This is the missing image for the ethics section. | --- ## 7. Pre-Launch Checklist ### Before handing to developer / Claude Design - [ ] All "Taron" → "Taronco" replaced throughout (find-and-replace on build) - [ ] Minimum order quantities and pricing confirmed (placeholder copy currently on enquiry page) - [ ] info@taroncino.com confirmed active ### Family approvals required before launch - [ ] Tatjana and Dino — full Our Story page, especially Danillo sections - [ ] Pamela — Chapter Three and Four, Our Story; closing sign-off - [ ] Tedi Chiavalon — full Chiavalon press page; pressing night callout attribution ### To confirm with Tatjana - [ ] Lemon juice in salsa verde — optional or standard? - [ ] Morning start times — confirm no predawn starts is accurate - [ ] Carbonazza tasting notes — any first-hand observations to add? - [ ] Variety proportions in the blend — worth publishing? ### To add after October 2025 harvest - [ ] Updated chemical analysis figures for 2026 harvest - [ ] Olive stone pellet project — check with Tedi and add to environmental section if confirmed - [ ] Pressing night photography — if Tedi agrees - [ ] Harvest year references updated throughout --- ## 8. SEO Notes Target topics (use naturally in copy — do not force): - Single-estate olive oil - Extra virgin olive oil - Cold-pressed olive oil - Premium olive oil - Organic olive farming methods - Olive oil quality standards - Polyphenols - Sustainable agriculture - Ethical food production - Istrian olive oil - Istria Croatia food Meta descriptions (suggested): - **Homepage:** Taroncino — single-estate extra virgin olive oil from a family field in Istria, Croatia. Cold pressed, hand picked, independently analysed. Produced using organic methods. - **Analysis page:** Understand what the chemical analysis on your Taroncino label means — acidity, peroxide, polyphenols and more, explained in plain English. - **Our Story:** The story of a family field in Istria, four generations of olive growing, and the oil that carries it all. --- *End of brief. All content, copy and editorial decisions contained in this document are final unless marked [placeholder] or [to be confirmed]. Update harvest year and chemical analysis figures annually after each October pressing.*